As I’ve mentioned before, I am subscribed to a variety of cooking websites (such as Betty Crocker, Pillsbury, the Food Network, etc) that send me emails with recipes. Some of them also send out calendars to their subscribers as a thank you so I’ve received a 2011 calendar from Pillsbury and from Eat Better America which is sponsored by General Mills. This recipe comes from the Pillsbury calendar.
1 (1 oz) package Old El Paso taco seasoning mix (or if you have the big bottle from Costco like I do then 1/4 cup)
2/3 cup water
1 1/2 cups Old El Paso Thick n Chunky salsa, divided
1 pound lean ground beef, cooked and drained
1 (16.3 oz) can Pillsbury Grands! refrigerated biscuits (any variety) (I couldn’t remember how many cans to buy when I was at the store so I bought 2 and it was a good thing I did because I needed 2 cans)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (I used cheddar)
1 cup sour cream, if desired
1 Heat oven to 375.
2 In medium saucepan, cook taco seasoning, water, 1/2 cup salsa and cooked beef until thickened. (I just realized while typing this that I added the whole 1 1/2 cups of salsa to the pan so that might be why I got more melts than the recipe said and also why it didn’t really thicken.)
3 Press each biscuit into 6″ round. Fill each with taco mixture and 1 tablespoon cheese. (The recipe doesn’t say how much filling to put in each biscuit so I tried 1/4 cup which wasn’t enough and then 1/2 cup which was too much so ended up using about 1/3 cup which gave me 11 melts.) Fold dough over filling and press to seal. (I used the tines of a fork all the way around to seal the biscuit.) Place on greased cookie sheet.
4 Bake 9 – 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.